Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper, leaving some overhang for easy removal later.

In a mixing bowl, combine the graham cracker crumbs, cocoa powder, shredded coconut, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking pan to form the crust.

In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and vanilla extract. Stir continuously until the mixture comes to a gentle boil. Continue to cook for an additional 5 minutes, stirring constantly, until it thickens slightly.

Pour the caramel mixture over the crust in the baking pan, spreading it evenly. Bake in the preheated oven for 15 minutes. Remove from the oven and let it cool to room temperature.

Once cooled, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Pour the melted chocolate over the cooled caramel layer and spread it evenly.

Refrigerate the slice for at least 2 hours or until the chocolate is set. Once set, lift the slice out of the pan using the parchment paper overhang and cut into squares.